Lemon Cheesecake

Photo by Cathy G.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • For the lemon curd

  • 1/2

    cup fresh lemon juice

  • 2

    teaspoons finely grated fresh lemon zest

  • 1/2

    cup sugar

  • 3

    large eggs

  • 3/4

    stick (6 tablespoons) unsalted butter, cut into bits

  • For the crust

  • 1/2

    cup butter softened

  • 1/2

    cup coconut oil

  • 11/2

    Cups sugar

  • 2

    Tablespoons finely shredded lemon peel

  • 1

    tsp. baking soda

  • 1

    tsp. cream of tartar

  • 2

    eggs

  • 1

    tsp. vanilla

  • 3

    Cups flour

  • For the No Bake-Cheesecake filling

  • NOTE: I used some lemon juice and zest left from the curd and crust. This is a lemony dessert. If you want to tone down the lemon, eliminate the lemon zest.

  • 1

    Tablespoon. fresh lemon juice (to taste)

  • 1

    Tsp. finely grated lemon zest (to taste)

  • 3

    packages (8 Ounces Each) Cream Cheese, Softened

  • 1-1/2

    cup Sugar

  • 2

    teaspoons Vanilla Extract

  • 1/2

    cup Sour Cream

Directions

For the lemon curd •NOTE: Do NOT boil. The eggs will overcook and you will have little pieces of egg floating about in your curd. •Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. •Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk. •When the first bubble appears on surface, about 6 minutes; remove from heat immediately. •Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour. •Curd can be chilled up to 1 week For the lemon cookie crust •Preheat oven to 350 degrees •In a large mixing bowl, beat butter and coconut oil 30 seconds with an electric mixer. •Add sugar, lemon peel, baking soda, cream of tartar, and salt •Beat until combined. •Mix in eggs and vanilla, mix in flour on low speed, increasing as it mixes •Pat half the dough into a 9 x 13 foil or well oiled parchment lined pan, extend the parchment over the ends of the pan to provide handles •Bake 12 minutes. Cool a bit in the pan, then, use the foil or parchment to lift it onto a wire rack. •Cut a piece of parchment paper to fit the bottom of the 9 x 13 pan and oil it well. Pat the crust into the bottom of the pan and bake 12 minutes. •Leave this crust in the pan and cool the whole thing in the fridge while making the cheesecake filling. Use the cooled, foil lined crust for the top. •Notes: If you have a convection oven and 2 9 x 13 pans... bake them at the same time. This saves you hot oven time! When these are baked turn off the oven. You are done with it. •Finally, while the crust is cooling, make the No bake cream cheese filling. For the cheesecake filling •In a clean bowl, combine the cream cheese and sugar and beat on low speed until mixed. •Add vanilla, lemon juice, and lemon zest. •Mix with an electric mixer until smooth, stopping to scrape the sides of the bowl. •Mix until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary. Use immediately, or chill. •when the cookie crusts are cool: •Smooth the cream cheese mixture on to the bottom cookie crust. •Spoon or ladle the lemon curd over the cream cheese layer. •break the cookie layer up and crumble it over the lemon curd.(Yummy leftovers!) •Refrigerate for at least 2 hours, until cold and set, preferably overnight

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